Salsa verde is the yin to salsa cruda's yang. A well-made salsa verde should offer an up-front sweetness as the dominant flavor -- over heat -- something that one doesn't usually experience with red tomato-based salsas.
Here's a simple salsa verde that can be used as a garnish on a burro, with scrambled eggs in a dish called chilaquiles or with enchiladas. For enchiladas, blending or food processing the ingredients is called for.
4-6 tomatillos, finely diced. Ripe green tomatoes, also known as zebra stripes, can be substituteds if tomatillos can't be found. Do not use un-ripe green tomatoes. 2 cloves garlic finely diced. 3-4 scallions, including greens, finely diced. 1-2 green anaheim chiles, finely diced. 2 jalapeños, finely diced, 1-2 tablespoons cilantro, finely diced.
Combine ingredients in a bowl, add the juice of one-half lime, a dash of white vinegar, salt and pepper to taste. Let it set for 10-15 minutes before serving.
If using for the sauce over enchiladas, put all ingredients in a food processor or blender to liquify. Then pour over enchiladas before baking.
(Photo credit: www.authenticsalsarecipes.com)
